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Friday, March 3, 2017

Wong Kok Char Chan Teng - Scott Garden, Taman Desa Kuala Lumpur

What a name? Wong Kok Char Chan Teng. Pretty much a lengthy name for a Chinese restaurant, isn’t it? For me, honestly, sure, until I’m yet to pronounce it at one go. Maybe, I'm assuming its someone's name. Who is then Wong Kok Char Chang Teng? I don’t know. Will you please stop pushing for an answer? In my 50's, I definitely have better things to do instead of finding out who is Wong Kok Char Chan Teng, neither the popularity of his or her restaurant. But, ask me who is “Navaneetham Krishnan”, another tongue twisting name, oh-darlings, must I say? Whether I should still be angry with mum or not, I'm unsure. Even so, proud I am my name is a given chance especially for the Chinese, Malays and foreigners to twist and turn their tongue like an Indian tongue. Sigh! Nasty should be my middle finger name as well. But please, hold your tongue on saying anything about Krishnan. My number one hero who left to heaven by leaving a hold in my love heart. I love you dad!

Are you now asking me what’s to the Indian buildup for relating Hong Kong Wong Kok Char Chan Teng and Navaneetham Krishnan, aka, nava k. Hang on, hang on, I’m getting there. I was at Scott Garden where “agogo” girls coupled with booze is the darkness fun. I other hand was here for an appointment, but Malaysians as you know are never punctual, these days they are also apparently struggling with fatigue syndrome of forgetfulness. Believe me. I'm tired of constantly being an alarm clock to my contractors, my part-time cleaners and even my other half-half. So, what else is new? Disappointedly I agreed to push forward the appointment to 45 minutes later, meanwhile I decided to visit Wong Kok Char Chan Teng. Right in front of Scott Garden, I bet you won't miss this spacious, modern and black color themed and glass panelled "Hong-Ki-Tong" restaurant (Hong Kong Kim Gary). Also, the outside dining area to sit among the “smokey bandits”.

Walking in at about 6pm, it seemed that Chinese have picked up the staring culture from the Indians. Honestly, I don't give two hoots to Malaysians who profess how liberal they are, yet, I guess Malaysia Boleh means you must stare at a lady who dines alone. I sat at the nearby empty table and once I started flipping the menu, I felt as though I was reading an encyclopedia. Indeed, aplenty choices for main dishes, snacks, desserts and desserts. Well, what do you expect? Hong Kong here I come to gawk and then complain on putting on weight.

Five minutes passed by while the waiter patiently waited to serve me from a distance. Finally, I had to decide. I called for Vermicelli Abalone and Kam Quat Sour Plum. Drinks as always must come cruising first. Otherwise, the person in charge must be booted out. Kam Quat Sour Plum with its tangy and just so sweet chilled pop was appreciated for whetting my dry mouth.

Within the next five minutes or so, I was looking deep down at the big heavy bowl concept. Mee hoon drowned in a porky murky broth, floating with green veggie, minced pork and abalone slices. The first slurp of the broth put-me-off. Strong porky smell. God! Chinese may pleasure into such a smell, but sincerely, I wish they stop complaining on the theory of not eating mutton because of its gamyy smell. Double standard.

I gave up on the broth, I’ve never been a fan of rubbery abalone and mee hoon is mee hoon basically. Nevertheless, when one is hungry and had called for such a dish, one will still eat. Just as I sipped the drink again, the person I waited for joined in and ordered the thick mango slush atop with whipped cream.

We spoke, simultaneously I tried to dig out an opinion or two on the mango slush, but men generally are generous with rating anything they eat and drink as “okay” or “nice”. Still, I reckoned that mango slush was worth its price tag. In any case, I was glad I gave a go to Wong Kok Char Chan Teng. What do you think? Another visit to this restaurant is advisable? Tell me. I'm all ears and mouth.Don't forget to trend alongside "dine with nava-k" on every other social media please!!

5 comments:

Strong porky smell...well, the chef must have done something wrong...a good broth shouldn't smell like that..I hardly eat pork, and absolutely no mutton or lamb for me either, but whenever my mom makes pork spareribs soup, the aroma is so pleasant that I want to have some immediately.